The Collège Culinaire de France is an independent and militant Collective made up of several thousand Quality Restaurants and Quality Artisan Producers
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The governance of the Collège Culinaire de France is unique in the professional world of gastronomy associations by its composition, its organization and its management method.
This activity report is written every year to remind, clarify and complete the fundamentals of the Collège Culinaire de France. It describes the main achievements of the past year, puts into perspective the ambitions of the Collège Culinaire de France and defines the objectives for the coming year. It concentrates in 100 pages what the Collège Culinaire de France is at each vintage.
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Oct 2026
Distillateur
117 IMPASSE JEANNE BARRET 31320 AUZEVILLE TOLOSANE
Producteur de boissons alcoolisées aromatisées
CHEMIN DE SAN ROCCU 20225 FELICETO
Pisciculteur
16 RUE DE L'ODEON 75006 PARIS
48 RUE BEAUREPAIRE 49400 SAUMUR
FERME DE FARONVILLE 45480 FARONVILLE
4 ROUTE DE LA COMBELLE 63570 BRASSAC-LES-MINES
Sourceur d'épices
13 CHEMIN DU ROC CADRO 44350 GUÉRANDE
Caviste
22 AVENUE VICTOR HUGO 75016 PARIS
CHEMIN DES TAMARIS 13100 AIX EN PROVENCE
AVENUE LÉOPOLD III 22 7134 BINCHE
995 Route de Mirabel 82220 MOLIÈRES
67 AVENUE DU MARÉCHAL JUIN 64200 BIARRITZ
More than 3000 artisans recognized by the Collège Culinaire de France : restaurants, food and hospitality business, artisans, farmers, producers, professional schools...
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